UNITED STATES DEPARTMENT OF AGRICULTURE 



^ BULLETIN No. 503 



Contribution front the States Relations Service 

 A. C. TRUE, Director 



W^^u 



Washington, D. C. 



PROFESSIONAL PAPER 



March 6, 1917 



TURNIPS, BEETS, AND OTHER SUCCULENT 

 ROOTS, AND THEIR USE AS FOOD. 



By C. F. Langwobthy, Chief, Office of Home Economics, States Relations 



Service. 



Introduction 



Food value of succulent roots 



Root vegetables less commonly known. 



CONTENTS. 



Page. ) 



14 



Roots used as condiments- 

 Summarj^ 



Page. 

 15 



IT' 



INTRODUCTION. 



The succulent roots, so called because water (juice) makes up so 

 large a part of their edible substance, include such common and 

 long-known vegetables as turnips, parsnips, radishes, carrots, salsify, 

 beets, celeriac, onions, and garlic. In the same general group belong 

 also a few roots which are used as condiments or spices rather than 

 for their food value, the most common being ginger and horse-radish. 



The succulent roots which are grown as garden vegetables have 

 undoubtedly all been developed from wild forms, though, as is the 

 case with many other plants which have been under cultivation for 

 centuries, the wild forms of most of them are not definitely known. 

 It can be said with certainty, however, that as they have come under 

 cultivation the roots have increased in size, the texture has become less 

 tough, and the flavors have been modified. Those here grouped to- 

 gether include such diverse forms as bulbs, roots, stalks, root-stocks, 

 and tubers. It is evident, therefore, that from the botanist's stand- 

 point this use of the term " roots " is not accurate ; it has come into 

 use in discussing the matter from a household standpoint doubtless 



Note. — This bulletin is of special interest to housekeepers and to home economics 

 extension workers, teachers, and students. It summarizes data regarding the nature, 

 uses, and food value of succulent roots. 



70537°— Bull. 503—17- 1 



